Ham with Cream and Bay

A rich, satisfying dish of ham with cream and bay is a fragrant and indulgent tapas dish. Makes the perfect appetiser with a chilled glass of white wine and as a starter with salad you won’t get anything better.  Really easy to do and super quick yet full of flavour.

Ham with Cream and Bay


10 minutes preparation

Serves 4



4 thick slices of good quality cooked ham, cut in half

¼ litre single cream

2 tablespoons white wine vinegar

Teaspoon freshly ground black pepper

Teaspoon salt

4 bay leaves cut into strips



  1. In a large shallow dish, mix together the cream, vinegar, seasoning and bay leaf strips.
  2. Add the halved ham slices and mix around a bit to ensure the ham is coated in the liquid and leave for a few minutes.
  3. Remove the ham and roll the slices up, securing with a cocktail stick if necessary.
  4. Place the ham into a cazuela or oven proof dish that can go over direct heat.
  5. Pour over the liquid that the ham was sitting in and heat gently for a few minutes until the cream begins to bubble.
  6. Remove from the heat and serve immediately in the cazuela.


You can use fresh chopped tarragon leaves instead of the bay

Find more delicious Spanish recipes at Orce Serrano Hams